Moroccan Spiced Fruit & Nut Bread

Name: Moroccan Spiced Fruit & Nut Bread
Ingredients: 1/2 cup chopped dried apricots; 1/2 cup chopped dates; 1/4 cup orange juice; 2 cups all-purpose flour; 1/2 cup sugar; 1/4 cup packed brown sugar; 2 teaspoons baking powder; 3/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1/4 teaspoon crushed red pepper flakes; 2 large eggs; 3/4 cup 2% milk; 1/4 cup unsalted butter, melted; 1 tablespoon grated orange zest; 1/3 cup sweetened shredded coconut; 1/4 cup chopped pecans; 1/2 cup unsalted butter, softened; 4 teaspoons confectioners' sugar; 2 teaspoons grated orange zest; 4 teaspoons orange juice

21 ingredients

4 steps

Ingredients

1/2 cup chopped dried apricots
1/2 cup chopped dates
1/4 cup orange juice
2 cups all-purpose flour
1/2 cup sugar
1/4 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon crushed red pepper flakes
2 large eggs
3/4 cup 2% milk
1/4 cup unsalted butter, melted
1 tablespoon grated orange zest
1/3 cup sweetened shredded coconut
1/4 cup chopped pecans
1/2 cup unsalted butter, softened
4 teaspoons confectioners' sugar
2 teaspoons grated orange zest
4 teaspoons orange juice

Directions

1

Preheat oven to 350°. In a small saucepan, combine apricot, dates and orange juice; bring to a boil. Cook, uncovered, 1 minute. Remove from heat; let stand, covered, 10 minutes.
2

In a large bowl, whisk flour, sugars, baking powder, salt and spices. In a another bowl, whisk eggs, milk, melted butter and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in coconut, pecans and apricot mixture.
3

Transfer to a greased 9x5-in. loaf pan. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.
4

In a small bowl, beat remaining ingredients until blended. Serve bread with orange butter.